Marinated Roasted Red Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 25 min Start to finish: 1 1/2 hr Ingredients:
3 large red bell peppers (2 lb total) |
1 tablespoon pomegranate molasses or high-quality balsamic vinegar |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
Directions:
1. Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
2. Transfer to a bowl, then cover and let steam 10 minutes. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
3. Whisk together remaining ingredients in a bowl and add peppers, tossing to coat. Marinate at room temperature, tossing occasionally, at least 1 hour.
4. Cooks' note: Peppers can marinate, covered and chilled, up to 3 days.
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